Philly-Style Tomato Pie

To Make the Pie Crust:

Step one

In a small bowl, combine 1/4 cup warm water with 1 tablespoon sugar and packet of active dry yeast. Let sit for 5 minutes until the yeast is activated. 

Step two

In a larger bowl, mix together the flour and 1 1/2 teaspoons salt. Create a well in the center for the yeast mixture. 

Step three

Once the yeast is activated, pour it along with the remaining 1 cup of water into the well in the flour mixture. Mix until the dough becomes flaky and all the moisture is incorporated into the flour.

Step four

Transfer the dough to a flat surface and knead for 10 minutes until smooth, adding more flour as needed until the dough is no longer sticky.

Step five

Place the kneaded dough in a large bowl greased with 3 tablespoons olive oil. Let it rise for 1-1/2 hours, or until it has doubled in size.

To Make the Sauce:

Step one

Heat 3 tablespoons olive oil in a pot over medium-low heat. Add the crushed garlic and simmer until fragrant and golden, about 3-4 minutes. 

Step two

Add the Tuttorosso Peeled Plum Tomatoes to the pot with olive oil and garlic. Use a potato masher to crush the tomatoes. Add oregano and simmer for 10 minutes.

Step three

Turn off the heat. Remove the garlic cloves from the sauce. Add 1 teaspoon sugar and stir until combined. Puree the sauce until smooth. Season with salt and pepper to taste, set aside.

Tomato Pie Assembly:

Step one

Once the dough has doubled in size, gently punch it down to deflate. 

Step two

Line a 13×18 sheet pan with parchment paper. Transfer the dough to the middle of the sheet pan and gently spread it outwards to each corner, creating a rectangle that fills up most of the pan while maintaining a consistent thickness. Use the side of your hand to create a thin crust along the edges of the dough.

Step three

Use a fork to pierce the dough all over. Let it rest and rise for 30 minutes.

Step four

Preheat the oven to 450°F. Once the dough has risen on the sheet pan, bake it for 15 minutes.

Step five

Carefully remove the sheet pan from the oven and spread the prepared sauce evenly over the top of the crust, leaving the edges bare. Bake for an additional 10 minutes.

Step six

Remove the Tomato Pie from the oven and let it cool for 15-20 minutes. Optionally, transfer it to a cooling rack to crisp up the bottom. 

Step seven

Sprinkle grated Parmigiano-Reggiano on top before serving. Tomato Pie is typically served at room temperature or cold.